I love rice pudding, it is so incredibly soothing and delicious. It’s also very creamy, and it took me some time to get a rice pudding recipe that I thought was creamy enough without using dairy. This is the recipe I’ve been making for a while, and it’s one that my oldest daughter, Mackenzie, will sometimes make on her own.

I’m not a fan of raisins, but some dried cranberries can be a nice addition at times. Sometimes when I use coconut milk I’ll add some flaked coconut, too. There are plenty of variations possible, depending on your mood – my middle daughter puts chocolate syrup on top when she eats it!

Method
In a medium pot, combine salt, rice, and milk substitute. Stir well, and bring to a boil on high heat.

Stir well once it is boiling, bring heat down to low, then cover and set the timer for the cooking time recommended on the rice packaging.

Don’t leave the rice to simmer unattended! When using a milk substitute rather than water, the rice tends to clump, so stir it about every 5 minutes while it cooks.

When the timer goes off, test the rice for done-ness. You may need to cook it for 5-10 more minutes than usual.

When the rice has finished cooking, take it off the heat, and add the vanilla and sugar. Use a silicone spoonula or something similar to gently but completely combine. Once the sugar and vanilla is assimilated, stir in any desired optional add-ins.

Cover again, and let the flavors meld and the rice pudding cool for about 15 minutes, then spoon into a ramekin and eat warm. Yum! What a delicious, creamy, and soothing comfort food! This is also great for kids with a “crummy tummy”, or any day when you want food that feels like a warm hug. Refrigerate any leftovers, then warm individual servings in the microwave or on the stovetop. Serve as is, or with a bit of cinnamon sugar sprinkled on top, or with a bit of any of the suggested add-ins.